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Ingredients Jump to Instructions ↓

  1. 12 slices fresh white bread

  2. 1 (8-ounce) package cream cheese

  3. 1 tablespoon crumbled Wisconsin blue cheese

  4. 4 tablespoons sour cream

  5. 1/4 teaspoon dill weed

  6. 1/4 teaspoon white pepper

  7. 2 (10-ounce) cans asparagus spears, drained

  8. 3 tablespoons melted butter

Instructions Jump to Ingredients ↑

  1. Remove crusts from bread and flatten slices very thin with a rolling pin.

  2. With an electric mixer, blend cheeses, sour cream and seasonings together and spread on one side of bread slices.

  3. Place an asparagus spear on each bread slice and roll up jelly roll style. Brush each roll-up with melted butter. Cut roll-ups into bite-sized pieces (3 to 4 per roll up).

  4. Place seam side down on a cookie sheet and bake 5 to 10 minutes at 450°F (230°C) until pieces are lightly browned. (These may be frozen and baked at a later date.)

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